a thin layer with flour and eggs about one millimetre thick and not too
dry. Then rip (the name of this course derives from this action), from
the thin layer, some stripes as large as tagliatelle and cook them in
salted water. Fry lightly some home-made bread crumb and flavour it with
chopped garlic, salt and pepper.
Dress the "strapponi" with this sort of sauce and many grated
"pecorino" ( sheep's milk cheese).
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni